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This White Chicken Chili is rich and creamy, made with tender chicken, hearty beans and lots of flavor. It is the perfect way to warm up on a cold fall or winter night!
Why You’ll Love This Recipe
Chicken Chili is rich, creamy, and hearty. The perfect dinner for a chili night. It is loaded with beans and shredded chicken so it is both delicious and filling, no matter how big the appetite.
This is also the a great recipe to use your leftover cooked chicken. But you can also easily make shredded chicken in the microwave, slow cooker, or instant pot.
Ingredients
Chicken. This is the perfect recipe to use leftover rotisserie chicken. If you are baking chicken for the recipe I prefer to use skinless, boneless chicken breasts. See below for my three favorite ways to cook chicken.
Beans. I use Cannellini beans but White Norther Beans or white beans will also work.
Chili Peppers. I like my chili mild so I use canned green chiles but if you want more heat, add in some jalapeno chili peppers.
Onion and Garlic. Use a white, yellow or sweet onion and minced garlic. Fresh garlic is always best.
Seasonings. The recipe uses a combination of cumin, oregano, chili powder and cayenne pepper. You can play around with the amounts depending on how much spice you want. And of course salt and pepper to taste.
Chicken Broth. I use canned chicken broth but if you have homemade broth please use it!
Cheese. Monterey Jack or even Mozzarella will work.
Sour Cream. For an even creamier broth add this, if you like it less creamy, leave it out. You can also use Greek yogurt.
Oil. Use canola, vegetable or olive oil
Garnish. I like to add some chopped green onion, cilantro and avocado.
How to Make White Chicken Chili
- Heat oil in a large pan or dutch oven over medium heat and saute onions until tender.
- Add in garlic, chili peppers, cumin, oregano, cayenne and chili powder. Cook for 2-3 minutes.
- Puree one can of beans in the blender, drain beans first.
- Into pot, add in chicken, pureed beans and whole beans. Pour in chicken broth, stir and simmer for 15 minutes.
- Remove from heat and add in sour cream and cheese. Stir until cheese is melted.
- Serve soup garnished with chopped green onion, cilantro and avocado.
Pair This With
Frequently Asked Questions
Can I make this dairy free?
For a dairy free version leave out the cheese and the sour cream. If you want to make the soup a little creamier, add in some coconut milk instead.
Can I make this in a crockpot?
Yes, you can put uncooked chicken and all of the other ingredients (except the cheese and cream) into crock pot. Stir and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. Then shred the chicken, add the cheese and cream, and cook on high for an additional 15 minutes.
How long will chili last?
Stored in an airtight container in the fridge it will last 2-3 days.
Can I make it thicker?
White Chili Chicken is traditionally more soup like than chili but if you want to make it thicker, add 1 Tbsp of cornstarch to 1/4 cup of the chicken broth. Add that back into the chili and stir over medium low heat until it thickens. Adding in 4 oz. of cream cheese instead of the sour cream will also make the chili creamier.
Can I freeze white chicken chili?
Yes, this soup freezes beautifully. For best results, freeze the chili before you add in the sour cream and cheese.
Store cooled chili in an airtight container or a zippered plastic freezer bag. It will last in the freezer for up to 3 months.
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White Chicken Chili
Ingredients
- 1 Tbsp canola oil can also use vegetable or olive oil
- 1/2 cup onion chopped
- 4 cloves garlic minced
- 7 ounce chopped green chile peppers canned
- 2 tsp cumin
- 1 tsp oregano
- 1/8 tsp cayenne more to taste
- 1/2 tsp chili powder more to taste
- 4 cups chicken broth
- 3 cups shredded chicken
- 3 15 oz cannellini beans canned and drained (you are going to puree one can)
- 1 cup Monterey Jack cheese shredded
- 1/2 cup sour cream
- cilantro, green onions, avocado garnish
Instructions
- Heat oil in a large pan or dutch oven over medium heat and saute onions until tender.
- Add in garlic, chili peppers, cumin, oregano, cayenne and chili powder. Cook for 2-3 minutes.
- Puree one can of beans in the blender.
- Add in chicken broth, chicken, pureed beans and whole beans. Simmer for 15 minutes.
- Remove from heat and add in sour cream and cheese. Stir until cheese is melted.
- Serve soup garnished with chopped green onion, cilantro and avocado
Tips & Notes:
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Jeanette Kraft says
Best chili ever
Florence says
Not bad. Mine was more like chili soup than a thick chili.
Leigh Anne Wilkes says
White Chicken Chili is traditionally more soup like than thick chili like. If you prefer a thicker chili you can thicken it by making a roux with flour, cornstarch and some of the broth.